蛤蜊味增湯 Asari Misoshiru (Miso Soup with Clams)

材料 Ingredients

蛤蜊 Clam 1/2 磅 lb (225g) 乾海帶 Dried kelp 1 3"x6" 蔥花 Minced scallion 1 支 stalk 味增湯頭 Miso Soup Base 1/2 份 portion

做法

1.	將蛤蜊用刷子刷洗乾淨。(請參考蛤蜊處理)。乾海帶用濕紙巾擦拭一遍。
2.	準備味增湯頭。用水替代柴魚高湯，我這次用紅味增。
3.	將海帶加2杯水在鍋裡煮滾後繼續煮3分鐘。取一勺熱水與味增在小碗裡調勻。取出海帶。
4.	加入蛤蜊，蓋上蓋子煮到蛤蜊開始打開。倒入調好的味增繼續煮到蛤蜊全開。
5.	舀味增湯到碗裡，再灑些蔥花。

PROCEDURE

1.	Brush and wash the clams thoroughly (Please refer to Handle Clams.). Wipe the dried kelp with a wet paper towel.
2.	Prepare the Miso Soup Base. Replace the bonito stock with water. I use red miso this time.
3.	Add the kelp and 2 cups of water in a pot and bring the mixture to a boil. Continue to cook for 3 minutes. Mix the red miso with some of the hot soup in a small bowl. Remove the kelp from the soup.
4.	Add the clams. Cover and cook until the clams start popping open. Place in the red miso and cook until all the clams are open.
5.	Ladle the soup to a bowl and top with minced scallion.

最後更新 (Last Update): 09/25/2020
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